Place the instant pot on sauté and put olive oil in it.
Add chicken and spices in the olive oil.
Sauté for about 2 to 3 minutes until the chicken is white from the outside.
Add mix vegetables, egg noodles and chicken broth.
Cook for about 5 minutes on manual “high” pressure.
Carefully do the quick release and stir in heavy cream.
Place the pot again on sauté.
Cook for about 2- 3 minutes more until it becomes thick.Serve.